Salted Honey Cornflake Crunch Cookies

Often linked to modern bakery counters, these cookies fold honey into a buttery base and coat it with cornflake crunch. Flaky sea salt finishes each bite with a bright, savory spark.

Serves 6 · 15 min prep · 28 min cook

Estimate for one serving

• 445 cal
• 5g protein
• 62g carbs
• 20g fat
• 2g fiber

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Ingredients

• 3/4 cup unsalted butter, softened
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 3 tbsp honey
• 1 large egg
• 2 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 2 1/2 cups cornflakes cereal
• 1 tsp flaky sea salt

Instructions

1. 1Preheat oven to 350°F and line two baking sheets with parchment.
2. 2In a large bowl cream the butter, brown sugar, granulated sugar, and honey together on medium speed until pale and fluffy, about 3 minutes.
3. 3Beat in the egg and vanilla until fully combined and the mixture looks silky.
4. 4Whisk flour, baking soda, and fine salt in a separate bowl, then add to the wet ingredients and mix on low just until a soft dough forms.
5. 5Gently fold in cornflakes by hand, crushing them slightly as you go so they distribute evenly without turning to dust.
6. 6Scoop 3-tablespoon portions of dough, roll lightly into balls, and press the remaining cornflakes onto the tops and sides for extra crunch.
7. 7Arrange 3 inches apart on the sheets and sprinkle each cookie with flaky sea salt.
8. 8Bake 12–14 minutes until the edges are deep golden and the centers look set but still soft; the cookies will crisp as they cool.
9. 9Cool on the baking sheet 10 minutes before transferring to a rack; serve warm or at room temperature.